Saucy... Teriyaki Sauce

Teriyaki Sauce

Found on Canning Craze

2 cups soy sauce 

2 cups light brown sugar 

1 cup white vinegar 

4 T. fresh ginger, chopped finely or grated 

2 T. bottled lemon or lime juice 

2 T. Clear Jel 

Cooking: 

In a stainless steel or enameled dutch oven combine soy, brown sugar, lemon/lime juice, ginger, and vinegar. Bring to a boil over medium-high heat, then lower the heat to a simmer for 20 minutes. In the last two minutes remove 2 tablespoons of the mixture and add the Clear jel and mix till it’s incorporated. 

Bring up the heat to medium and add to pot and whisk till the mixture gets thick. Remove from heat. 

Filling the jars: 

Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight." 

Processing: 

Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.